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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. It also tastes just as good made with nectarines, notes Priscilla. Ingredients:
3 medium peaches, peeled and cubed |
2 cups cubed cooked chicken breast |
1 medium cucumber, seeded and chopped |
3 tablespoons finely chopped red onion |
mint vinaigrette: |
1/4 cup white wine vinegar |
1 tablespoon lemon juice |
1/3 cup sugar |
1/4 cup minced fresh mint |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 lettuce leaves |
Directions:
1. In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates. Yield: 4 servings.
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